What is the culture and history of kimchi?

Kimchi first appeared in the Book of Songs. It was interpreted by China as sauerkraut, and then introduced to South Korea.

Kimchi went through several stages before it became a real kimchi. The first stage was the Three Kingdoms period, when pickled vegetables were still radishes and cucumbers. After being introduced to South Korea, fresh vegetables such as leeks were added.

The second stage was during the Korean period, when the production methods began to be enriched and new raw materials were added on the basis. The third stage is that Chinese cabbage becomes the main raw material, which is the Chinese cabbage we eat now.

In Korea, salting is usually carried out in winter, which seems to have become a fixed custom and has been preserved until now after so many years. Kimchi made by each family has different tastes and nutrients. For Koreans, kimchi is not only an indispensable food on the table, but also represents the culture of the country.

Extended data

Reasons for eating kimchi in Korea

South Korea is located in the northern hemisphere, relatively north, and its winter climate is relatively cold. Under such weather conditions, vegetables are difficult to grow in winter, and almost no one can eat fresh vegetables.

Due to the small land area and insufficient land resources in Korea, the land where vegetables can be planted is even scarcer, and the demand for vegetables is large. Therefore, Koreans use their wisdom to store the vegetables harvested in autumn and pickle them in kimchi jars, which is not only delicious but also more conducive to storage.

Baidu encyclopedia-Korean kimchi